*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Quat sanitizer that was sanitizing the items was observed at 0ppm. Manager stated quat was low because the pump was broken. When re-filled the quat was observed above 400ppm and needed to be diluted to 200ppm. Quat sanitizer must be kept between 200-400ppm.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed meat balls hot holding at 120*F. Meat balls were reheated to 165*F. Items that are hot held must be kept at or above 135*F.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed meat balls (45*F), cooked egg whites (45*F), chicken (45*F), cut tomatoes (45*F), cheese (44*F) and tuna (44*F) internal temperature. Per manager, the defrost is set for 6am, but items were out of temperature for an unknown period of time. Tomatoes, tuna, meatballs, and cooked egg whites were discarded. Items prepped or thawed today, about an hour previous, were placed in the freezer for rapid cooling. All temperature sensitive items shall be kept at or below 41*F.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed walk-in at 45.6*F minimum via min max thermometer at the time of the inspection. After 1.5 hours walk-in was temping at 42.8*F. The reach-in prep cooler was temping at 44*F. Maintenance arrived and stated that walk-in undergoes a defrost around 6am. Cooling was not sufficient for items. Maintenance adjusted the cooler and cooler was at 41*F at the end of the inspection. The walk-in was at a minimum temperature of 38*F and the air was leaving the vent at a temperature of 32*F.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
